Skinny Buffalo Chicken Salad with Greek Yogurt Blue Cheese Dressing
Recipe type: Salad
Serves: 4
  • ½ T butter
  • ⅓ c thinly sliced carrots
  • ⅓ c thinly sliced celery
  • pinch of salt and pepper
  • 2 c (about ¾ lb) cooked (in a pan, on the grill, whatever), thinly sliced boneless, skinless chicken breasts
  • ¼ c hot sauce (I used Frank's Red Hot)
  • ¼ c water
  • 1 T Worcesteshire sauce
  • salad greens of choice (I used Romaine)
  • Greek Yogurt Blue Cheese Dressing (see link below)
  • Additional crumbled blue cheese, optional
  1. In a saucepan, melt the butter, add the carrots and celery, and a pinch of salt and pepper. Cook for several minutes, or until veggies are starting to get tender.
  2. Add the chicken, hot sauce, water, and Worcesteshire sauce. Heat to bubbling, then simmer until heated through and thickened slightly.
  3. Divide salad greens among 4 plates. Top with the chicken mixture, a dollop of dressing, and a sprinkle of blue cheese, if desired.
The chicken mixture would also be delicious for some Buffalo chicken sandwiches or wraps.
Recipe by Cupcakes & Kale Chips at